Enchiladas are one of my favorites – I seem to crave them often. In under an hour, I can preheat the oven (my power-beast of an oven takes a bit), prep, roll, and bake, and we’re digging into a tasty classic comfort food.

While I love some of the dairy free cheese choices available, it’s more of a treat than a regular thing. So when I thought of a way to have a comforting pan of enchiladas without the cheese, and Jason said it was one of my best? I knew I had a winner.

I am pretty excited about this one, and could not wait to share it with you.

The Vegan MoFo prompt for today is “share something vegan with a non vegan.”

Well.

These enchiladas are a favorite, Jason and I enjoy them often. I make them for new moms. I make them when I coordinate food delivery schedules for people. I make them for potlucks. I make them for holidays. I make them for friends in need.

Several years ago, a friend I have known since early grade school was …

A recipe I first shared almost three years ago is consistently a reader favorite – my Crispy Sweet Potato Chipotle Enchiladas is one of our favorites too. I make it so often I don’t have to follow the recipe any longer. I was recently having a constant vegetable craving – could not get enough – and I …

Do you ever go shopping with a list and completely disregard it? Yeah, me neither.

Oh, I get the list… and sometimes a bunch of other things magically appear in my cart. This happens at Target a lot – I’ll find myself standing in the middle of an aisle (of super awesome things) thinking, what did I come in here for??

It also happens at the grocery store…

These crispy sweet potato puffs were not on my list, but I needed them. I immediately thought of making my chipotle dipping sauce for them, then suddenly an entire dish was created around them. I love when that happens in my head.

In medium sauce pan, combine tomato juice, water and (rinsed) quinoa. Bring to a boil, reduce to simmer and cover, cook for 10 minutes. (Check after 10 minutes, cooking time varies between 10-15 minutes for all liquid to be absorbed). When all liquid is absorbed, remove from heat and set aside with lid on.

Meanwhile, arrange potato puffs in a single layer on baking sheet, bake at 400 degrees for 20-25 minutes. While those bake, cut the corn off the corn cobs, and make the chipotle tomato crema.

Gather all prepared ingredients to assemble enchiladas – down the middle of each tortilla: first layer, quinoa. Add several sweet potato puffs next, then drizzle some chipotle tomato crema (1 tablespoon or so), add corn. Roll/fold sides and place in prepared baking dish. Repeat with remaining tortillas. Line up in baking dish and cover with crema – when serving you can spoon the extra crema over the enchilada. Bake at 325 for 25-30 minutes, until warmed through.

chipotle tomato crema

In high powered blender, combine oil and milk and blend on high until creamy. Add tomatoes, chipotle and salt as you continue to blend. Store in airtight container in refrigerator 3-4 days (if not using for enchiladas). Tomatoes make the consistency thinner than a normal ‘crema’.

HELLO AND WELCOME! I am Kristina, also known as spabettie. I love the FOOMP and CRACKLE of a vintage flash bulb, and the view from my camera. I love karaoke, tennis, and dachshunds. and I love sharing my plant based recipes - from the vibrant and bright to the luxuriously tasty. More about me…